Veggie Spaghetti

• 1/2 pounds Ground Beef
• 2 Tablespoons Olive Oil
• 1 whole Small Yellow Onion, Diced
• 1 whole Small Zucchini, Diced
• 1/2 cups Grated Carrot
• 1/4 whole Green Bell Pepper, Diced
• 2 cloves Garlic, Minced
• 1 can (6 Oz. Size) Tomato Paste
• 1 can (14.5 Oz. Size) Diced Tomatoes
• 2 cups Vegetable Juice (I Used V8)
• 1 Tablespoon Dried Basil
• 1 teaspoon Dried Oregano
• 1 whole Bay Leaf
• 1- 1/2 Tablespoon Sugar
• 2 dashes Salt And Pepper, to taste
• Hot Spaghetti, To Serve
• Parmesan Cheese, To Serve

1. In a large skillet with high sides, cook ground beef over medium heat, breaking apart as you go.
2. Once beef is cooked thoroughly, drain (and rinse under hot water if youre crazy about making low fat meals, like me).
3. Wipe out the same pan with a paper towel and heat olive oil over medium heat.
4. Saute onions for 2 minutes.
5. Stir in zucchini, carrot and bell pepper and saute another 5-7 minutes.
6. Stir in garlic until fragrant, another minute or so.
7. Mix tomato paste into sauteed vegetables and then pour in the remaining ingredients for the sauce.
8. Bring to a boil and then reduce to a simmer.
9. Cover and cook for 30 minutes or longer if need be.
10. Sauce will thicken, so thin out with a little water if you like it runny.
11. Serve with hot spaghetti and parmesan cheese.

ground beef, olive oil, yellow onion, zucchini, carrot, green bell pepper, garlic, tomato paste, tomatoes, vegetable juice, dried basil, oregano, bay leaf, sugar, salt, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/veggie-spaghetti-2/ (may not work)